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Yields:
3 qt.
Prep Time:
8 mins
Total Time:
8 mins
Grab your Dutch oven—an easy healthy dinner is on its way! This chunky soup is loaded with ten different types of vegetables plus beans, making it a super hearty and extra filling. The best part? The whole recipe comes together in under a half hour! This soup recipe is the ultimate 30 minute meal to whip up when cool weather arrives. Just don't forget to bake a batch of corn muffins to serve with it.
Can I substitute ingredients in vegetable soup?
Vegetable soup is super flexible. If you don't have a particular ingredient, swap it out for something similar in texture. Russet potato can stand in for sweet potato. Or substitute yellow squash for zucchini. Don't like corn? It's okay to leave it out! This soup makes the perfect base for any kind of vegetable: use what you have in your fridge and freezer and be creative!
What can I add to vegetable soup?
Additions like a bundle of fresh thyme simmered with the vegetables, or two tablespoons of chopped, fresh parsley give the soup freshness. Squeeze half of a lemon in at the end of cooking for a bright finish. Cook small pasta shapes, such as orzo, ditalini or macaroni, on the side and add to each bowl just before serving, for a heartier weeknight dinner.
What order do you cook vegetables in soup?
Start with the firm, hearty vegetables with the longest cook time. For most vegetable soup recipes, this means the carrots, onions, and celery. Add the garlic just before adding the broth, so that it can infuse the whole soup as it simmers. Tender veggies with a higher water content, like green beans and zucchini, should be added towards the end of cooking and simmered briefly. Leafy greens, like baby kale or spinach, can be added in the last one to two minutes of cooking.
How long does vegetable soup last in the fridge?
Stored in an airtight container, this soup will last for up to four days in the refrigerator.
Can you freeze vegetable soup?
Yes! This is a great soup to store in your freezer for a future meal. Once the soup has cooled, transfer it to an airtight, freezer-safe container (or multiple containers if you like), and freeze for up to three months. Let the soup thaw in the fridge overnight then reheat it on the stove.
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Ingredients
- 2 Tbsp.
olive oil, plus more for serving
- 2
carrots, chopped
- 2
pieces celery, chopped
- 1
medium yellow onion, chopped
- 1
sweet potato (about 8 oz.), peeled and diced
- 1 tsp.
kosher salt, divided
- 4
cloves garlic, chopped
- 6 cups
vegetable broth
- 1
(14.5-oz.) can crushed tomatoes
- 1
(8.75-oz.) can corn, drained
- 1 1/2 cups
frozen, cut green beans
- 1
medium zucchini, chopped
- 1
(15-oz.) can cannellini beans, drained and rinsed
- 2 tsp.
Italian seasoning
- 1
(5-oz.) bag baby spinach
- 1/2 tsp.
black pepper, to taste
Directions
- Step 1Heat a large Dutch oven over medium-high heat. Add the olive oil, then carrots, celery, onion and sweet potato. Season with 1/2 teaspoon salt. Cook 8 to 10 minutes, until slightly softened. Add the garlic and cook 2 more minutes.
- Step 2Add the stock, tomatoes, corn, green beans, zucchini, cannellini beans, and Italian seasoning. Return to a simmer, then reduce heat to medium. Cook at a low simmer, stirring occasionally, until the zucchini and green beans are tender, 12 to 15 minutes. Add the spinach and stir to wilt.
- Step 3Season with the remaining 1/2 teaspoon salt and black pepper. Serve in bowls drizzled with more olive oil.
Tip: For a thicker soup, remove 2 cups of soup and transfer it to a blender at the end of step 2. Puree it until smooth, then add it back into the soup pot.
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